People are notorious for under-reporting what they consume — they lie, forget or just guess wrong. For researchers who want to know how much soda we’re drinking, a high-tech analysis technique could help.
Archive for February 1st, 2009
For a high-profile chef from New York City, it takes a certain amount of moxie to stand up at the recent Ecological Farming Conference at Asilomar and admit how much you love foie gras. It’s especially provocative if you’re Dan Barber, buddy of Michael Pollan, chef of the acclaimed Blue Hill and Blue Hill at Stone Barns restaurants, and very vocal advocate of local, seasonal, and sustainable cooking.